Citrus Broiled Swordfish with Bok Choy Stir-Fry

First off, I apologize for another delay in posting - this was a recipe I made last week and have been meaning to post. I have no good excuse for procrastinating! This dish was extremely tasty AND healthy! Swordfish is considered the steak of the sea; it's firm, meaty, and full of flavor when done well. I was fortunate to find some fresh swordfish at the grocery store, and knew it would be the perfect pairing to a bok choy stir-fry. I had also just received some fresh bok choy from a good friend, so I was waiting to cook it up! This combo was easy for a week night meal, and I'd highly suggest trying it out. You could also swap out the fish for any other type of meat/seafood to serve alongside the bok choy stir-fry. The leftovers were also quite good and easy to heat up! Enjoy!

Directions:

Citrus Broiled Swordfish

2-3 swordfish filets (approximately 1.5 pounds)

1 orange, zested

1 lemon, zested

1 lime, zested

1 clove garlic, minced

dash of salt and pepper

drizzle of olive oil for each side of the swordfish

Sauce

3 tb reduced-sodium soy sauce

1 tsp toasted sesame oil

2 dashes rice vinegar

half lime, juiced

1 orange, juiced

1 tsp fresh ginger (I use the pureed ginger in the fresh produce section)

Bok Choy Stir-Fry

A bundle of bok choy (I used 3 smaller pieces of bok choy, cutting off a thin slice of the bottoms)

1 cup carrots, shredded

1 cup red bell peppers, sliced

1 cup asparagus, cut into 1-inch pieces

dash of pepper

1 tb olive oil

1/2 tb garlic

Directions:

Turn the broiler on in your oven; I used high and made sure the rack was closer to the center and not directly under the broiler. Trim the swordfish steaks as you wish - I take off the side with the skin, and also cut off the heavily red areas (this isn't necessary, it's a personal preference). Drizzle olive oil on both sides of the swordfish and top with a dash of salt and pepper. Combine the zest of the citrus (orange, lemon, and lime) with the garlic. Press the citrus/garlic mixture into both sides of the swordfish. You may not need all of the mixture, but you can reserve the left over for the stir-fry if you'd like (making sure not to cross contaminate what you've touched after touching the raw fish). Place the fish on a broiler safe sheet pan with a rack. Broil for approximately 8 minutes and then remove from the oven. Brush the swordfish with the sauce and broil for another 4-7 minutes depending on the thickness of the filets.

While the fish is cooking, place 1 tb olive oil in a saute pan over medium-high heat. Cook the 1/2 tb garlic for approximately 1 minute and then add the carrots, asparagus, and bell peppers. Cook for another 3-4 minutes before adding the bok choy. Reduce the heat to medium and add the bok choy. With tongs, toss the vegetables mixture with the remaining sauce. Cook over medium heat for about 3 more minutes. Serve the fish over the stir-fry! Top with toasted sesame seeds if preferred.